du Toit, M.

• South African Journal of Enology and Viticulture Vol. 38 No. 1 (2017) - Articles
  Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation
  Abstract  PDF
• South African Journal of Enology and Viticulture Vol. 32 No. 2 (2011) - Articles
  Selection and Characterisation of Oenococcus oeni and Lactobacillus plantarum South African Wine Isolates for Use as Malolactic Fermentation Starter Cultures
  Abstract  PDF
• South African Journal of Enology and Viticulture Vol. 31 No. 1 (2010) - Articles
  PCR and DGGE Detection Limits for Wine Spoilage Microbes
  Abstract  PDF
• South African Journal of Enology and Viticulture Vol. 31 No. 2 (2010) - Articles
  Malolactic Fermentation: The ABC’s of MLF
  Abstract  PDF
• South African Journal of Enology and Viticulture Vol. 29 No. 2 (2008) - Articles
  Biogenic Amines in Wine: Understanding the Headache
  Abstract  PDF
• South African Journal of Enology and Viticulture Vol. 29 No. 2 (2008) - Articles
  Significance of Brettanomyces and Dekkera during Winemaking: A Synoptic Review
  Abstract  PDF
• South African Journal of Enology and Viticulture Vol. 28 No. 2 (2007) - Articles
  Optimisation of the Quantification of Total Soluble Solids, pH and Titratable Acidity in South African Grape Must using Fourier Transform Mid-infrared Spectroscopy
  Abstract  PDF
• South African Journal of Enology and Viticulture Vol. 28 No. 2 (2007) - Articles
  Understanding Problem Fermentations – A Review
  Abstract  PDF
• South African Journal of Enology and Viticulture Vol. 27 No. 1 (2006) - Articles
  The Effect of Micro-oxygenation on the Phenolic Composition, Quality and Aerobic Wine-Spoilage Microorganisms of Different South African Red Wines
  Abstract  PDF
• South African Journal of Enology and Viticulture Vol. 27 No. 1 (2006) - Articles
  Oxygen in Must and Wine: A review
  Abstract  PDF
• South African Journal of Enology and Viticulture Vol. 38 No. 2 (2017) - Articles
  Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines
  Abstract  PDF
• South African Journal of Enology and Viticulture Vol. 21 No. 1 (2000): Special Issue - Articles
  Microbial Spoilage and Preservation of Wine: Using Weapons from Nature's Own Arsenal -A Review
  Abstract  PDF